Although pumpkin pie is already healthier because of the antioxidant-rich pumpkin, traditional pumpkin pie still rates high in calories, fat and sugars. Topping off an already calorie-rich meal with a slice of pie can tip the scale towards calorie surplus.

Brandy Pumpkin Flan skims off the calories, fat and sugars by replacing evaporated milk with low-fat yogurt and nonfat milk, and by decreasing the sugar content. Although we've skimmed the portion size (most pie servings are 1/6 to 1/8 the pie), we've added rich tasting and flavorful ingredients, such as hazelnuts, molasses, brandy, and crystallized ginger, making this flan a one of a kind treat!

CRUST: Combine flour, baking powder, hazelnuts, and sugar substitute in a food processor and mix well. Add 2 tablespoons of the cream cheese and process until mixed through. Add the milk gradually until the mixture resembles a soft dough. Turn onto a floured board and knead quickly. Wrap in plastic wrap and refrigerate for 30 minutes.

On a floured board, roll the floured pastry to fit a lightly oiled, 9" pie pan. Prick the base a few times with a fork, cover and refrigerate for a further 30 minutes.

FILLING: Combine together or process the eggs, pumpkin, molasses, brandy, 2 tablespoons cream cheese, yogurt, mixed spice, and ginger until smooth. Pour into the pie crust and bake in a preheated oven for 40 to 50 minutes or until a wooden toothpick inserted into the center comes out clean.